Date Filling:
2 cups cut-up dates (about 3/4 pound)
3/4 cup sugar
1/2 cup chopped nuts
Cooky Dough:
3-1/2 cups sifted flour
1 tsp. salt
1 tsp baking soda
1/4 tsp cinnamon
1 cup (2 sticks) butter
2 cups firmly packed light brown sugar
2 eggs
1/2 cup buttermilk
1 tsp. vanilla
Cook together slowly dates, 3/4 cup sugar and water, stirring constantly until thickened. Add nuts. Set aside to cool. Sift dry ingredients. Cream butter and brown sugar; beat in eggs. Add buttermilk and vanilla. Mix in dry ingredients. Drop by rounded teaspoonfuls onto baking sheet about 2 inches apart. Place 1/2 tsp date filling in center of each teaspoonful dough. Cover with 1/2 teaspoon dough. Bake 10-12 minutes or until lightly browned. Remove to wire racks. makes five dozen cookies.
Since I detest buttermilk, I keep the Saco brand Cultured Buttermilk Blend on hand for cooking and baking. I have used it extensively in the past with great success.
This is a fairly moist, sticky dough, so I struggled to get it off the spoon and onto the cookie sheet. The date filling was thick, as it should have been, and I added a generous dollop atop each cookie. By the time I came back around to add the top dough, in some cases the date filling had slid a little to the side. So I had to prop it back up and add the dough, which did not cover the filling either before or after baking.
The flavor of the cookie was uninteresting to me. Maybe the nuts I used are too old. I don't know. This recipe is going into the recycling bin, and the cookies are getting pitched.
This project is beginning to depress me. I had hoped to find a bunch of real gems in the file. Instead, I'm finding a lot of disappointment.
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